Process of making bread.



HEATED CHIIDLQW, 0h" RTDGEFIELD (CUNNECTTCUT, ASSTGNQR d'MdlES ll;STHJAGHMIET .tlrhl'llh Wilhhlldllll S. STRAQCHAN, 0E MONTREAL, QUEBEQ,CANADA.

rnocnss or tannin-e nnnan.

l lo Drawing.

T 0 all whom it may concern:

' Be it known that ll, .DAVID CnmLoW, asub ject of the King of GreatBritain, residin at Ridgefield, in the county of Fairfield an State ofConnecticut, have invented an Tmprovement in Processes of Making Bread,of which the following description, in connection with the accompanyingdrawings, is a specification, like characters on the drawingsrepresenting like parts.

The invention to be hereinafter describedchemica action of the yeastinherent there in and to cause the dough to expand or'rise. When thedough has thus reached the desired condition, it has been termed intoloaves and baked,

It is well known by those skilled in the art, however, that the. wholegrain, as tor instance the grain of wheat, is covered by a thin pa erlike skin consisting almost entirely o cellulose. This skin constitutesthe protecting cover for the. oily layer beneath, the cuboid cells, theendosperm, and ot er interior portions of the wheat ain. Onithe otherhand, this paper like sn consists of approximately 90% pure celluloseand pos sesses no food value, but constitutes an intestinal irritantwhen eaten, and is one oil the main medical objections to bread formedof whole grain. ere the process or method of bread-making has included agermination or partial germination of the whole grain, the retention ofthe skin or paper like covering has been considered a prerequisite tothe germinating action oil the grain. T have discovered, however, thatby proper treatment the objectionable and indigestible cellular skin orcover may be removed trom the grain without injury to the remainingportion of the grain structure and without adecting or changing thegerminating property of the grain, and that by further treatment, aswill hereinafter appear,

. Specification oi Lettereratent;

Patented Feb, aims,

application filed January t, 1917. serial No. mama.

bread of most excellent edible quality may be produced from germinatedwhole grain without the admixture therewith ohthe indigestible andirritating skin. V

In carrying out my improved processtor converting whole unground grain,such as wheat or rye, for instance, into bread tree trom theobjectionable skin or cover ot'the grain, the whole grain is firstsubjected to a wetting action of suficient duration to swell the grainwithout, however, causing germination thereof. This preliminary wet-.ting may continue for several minutes, say from four to five minutes'orlonger, according' to the character of the grain being treat; ed, andhas thee dect of moistening the outer skin portion of the grain andexpanding it, Without, however, expanding the inside of the grain. Atthe end of a tew minutes, the outer skin of the grain will be toundmoistened and expanded to a sucient en. tent to permit its ready removalwithout injury to the grain structure beneath the skin.- The removal ofthe outer in may be efl'ected readily by subjecting the grain to agentle rubbing or peeling action with out injury to the underlym layersot the grain, and when the outer s in 18 thus removed, it have foundthat the geinatmg property of the ain is not impaired. This rubbingaction to thus remove the outer; skin may 'be'carried into edect invarious ways as for instance, by passing the prepare whole grains whilewet between relatively moving surfaces, 7

The outer skin having been removed, the now naked grain is subjected toa germinat ing action for several hours, the number of which may varyunder diderent surround ing conditions, such as the character oi thegrain, temperature and the like, so that the germ is rendered active anda transtorma tion of the sin constituents takes place which had not nedected by the relimi- The naked grain having been germinated and eitherwashed or not as circumstances may dictate, and while it is still wet ormoist,

' is crushed to form a doughy mass to which is added salt and yeasteither with or without sugar. Sometimes a second crushing of the nakedgerminated whole grain may be found desirable to break up any largeparticles that may have escaped the first crushing action.

The dough thus produced is then placed in a container or dough troughfor a few hours,

about one to three hours according to the character of grain employed,at the end of which time it is ready to be made into loaves and baked inthe usual way.

From the above description of the present invention it will be seen thatthe improved process contemplates a substantially continuous treatmentof the grain, such as wheat,

thereafter and while the germinated naked grain is still wet or moist,crushing it to form a dough to which may be added a fermenting agent,such as yeast, and then baking the dough.

What is claimed is 1. The herein described process for manufacturingbread from whole grain, which consists in wetting the grain for'asufiicient length of time to soften and swell the exterior of the grainwithout causing germina tion thereof, then removing the outer skin ofthe grain without injuring the germinating property of the grain, thengerminating the naked grain, and crushing the germinated naked grain toform a dough, and then baking the same.

2. The herein described process of manufacturing bread from whole grainwhich consists in removing the outer skin of the grain without injuringthe germinating property of the grain, then germinating the naked grain,and thereafter, while the naked germinated grain is still wet or moistcrushing it to form a dough and then baking the same.

In testimony whereof, I have signed my name to this specification.

4 DAVID CHIDLOW.

